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Red-Wine Braised Short Ribs with Winter Herbs & Carrots

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Red-Wine Braised Short Ribs with Winter Herbs & Carrots is a comforting dish that transforms simple ingredients into a gourmet experience. Tender short ribs are slow-cooked in a rich red wine sauce with aromatic winter herbs and vibrant carrots, resulting in melt-in-your-mouth perfection. Ideal for winter nights or special gatherings, this dish promises to impress your guests and warm your soul.

Ingredients

Scale
  • 3 lbs short ribs
  • 1 cup dry red wine
  • 4 medium carrots, chopped
  • 2 medium yellow onions, diced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 cups low-sodium beef broth
  • 4 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp sugar
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Season short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs for 3-4 minutes on each side until browned. Remove and set aside.
  3. Add onions and garlic to the pot; sauté until onions are translucent (about 5 minutes).
  4. Pour in red wine to deglaze the pot, scraping up any browned bits. Let it reduce by half.
  5. Return short ribs to the pot along with carrots, beef broth, sugar, rosemary, and thyme. Bring to a simmer and cover.
  6. Transfer to the oven and braise for 2-3 hours until meat is fork-tender.

Nutrition

Keywords: Feel free to replace winter herbs with whatever you have on hand. Add mushrooms for an earthy flavor or balsamic vinegar for extra sweetness. Store leftovers in an airtight container for up to three days or freeze portions for later.

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